Instructions

• In a small saucepan combine 1/2 cup soy sauce, 1/4 cup water, 1/4 cup honey, 1 tablespoon rice vinegar, 2 teaspoons chili flakes, 1 teaspoon minced garlic, 1 teaspoon grated ginger, and 1 teaspoon sesame oil; whisk to blend.
• Place the saucepan over medium heat and stir occasionally until the honey is dissolved and the mixture is warm (do not let it boil).
• In a separate small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth (no lumps).
• Once the sauce is warm and beginning to simmer, slowly pour the cornstarch slurry into the saucepan while stirring continuously to prevent lumps.
• Bring the mixture to a gentle simmer and cook, stirring frequently, until the sauce thickens, about 3–4 minutes.
• Remove from heat and let the sauce cool slightly before using or storing.